When I first started at, Crab Du Jour I successfully turned around a dying restaurant. I was able to completely turn around the staff and customers that interacted at the restaurant. I improved marketing efforts to improve the bar and restaurant sales. There is not as much room to grow in my title, so I am looking to take my talents corporate. Other duties included:• Allocating budget resources• Formulating policies• Coordinating business operations• Monitoring and motivating staff• Managing operational / food costs • Ensuring good customer service• Improving administration processes• Engaging with vendors• Hiring and training employees• Created a cross training program to ensure staff members were able to perform confidently andeffectively in similar positions.

Please note time was short lived due to Covid-19• Hired, trained and coached staff members on customer service skills, F&B knowledge, and health & safety standards in preparation. (Please note: I also got certified through the company on new Covid-19 sanitation practices).• Created a cross training program to ensure staff members were able to perform confidently and effectively in similar positions.• Implemented a revised inventory system focused on storage conditions & ordering techniques.• Prepared multiple reports at the end of the shift, including but not limited to: staff control, foodcost control and sales.• Coordinated and supervised the FOH and BOH shifts.• Performed inventory control procedures, equipment par levels, and cleaning schedules• Lastly, helping in any area of the restaurant when circumstances dictate.2015 – 2019 The Green Bunny

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-Prepared soup, salad, entree and dessert items for a high volume, high end restaurant -Utilized and enforced industry standards of safety and sanitation; demonstrated proper food handling procedures; conducted sanitation walk-through; and enforced personal hygiene standards-Prioritized tasks for maximum efficiency in preparing short order food items-Established portion guidelines, determined product yield

-Managed inventory for all food and dry storage materials. -Trained employees on new safety kitchen guidelines and procedures.-Oversaw the retail cafeteria by training and staffing employees. -Oversaw nutritional needs for patients and managed staff to ensure food guidelines were in tact.-Managed the distribution of patient meals delivered to their rooms. -Created marketing campaigns based on materials given from corporate.

-Identified public relations opportunities by researching story ideas and magazine editorial calendars; coordinated communications for two company newsletters that has a readership of 1,420 physicians in 15 states across the country.-Adhered to stringent media deadlines, while providing desirable news angles -Coordinated internal regional meetings; obtained budget approval; ensured event staffing and organized food vendor purchases-Compiled marketing related information in order to create proposals for 1-2 physicians per month

-Implemented the monthly newsletter for physicians and patients reading leisure -Shadowed HR manager in day to day operations. -Used HRB program (human resource software) to document physician and staff acknowledgement of the changes in policies and procedures -Monitored that all daily purchases in the optical shop balanced on the accounting balance sheet